American-Italian Pasta Salad
Ingredients
- 1 (16 ounce) package fusilli pasta
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons milk
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 cup frozen petite peas, thawed
- 1 cup cubed Genoa salami
- ¾ cup chopped green onions
- ¾ cup chopped celery
- 2 (2 ounce) cans sliced black olives, drained
- ½ cup chopped fresh parsley
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
- Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.
- Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.
- Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.
Source
Original recipe: View Original
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